Pour water into a large, warmed bowl. Sprinkle on yeast and stir until
dissolved. Add the teaspoon of sugar. Let yeast sit until it foams, add
margarine, salt and two cups flour. Beat until smooth. Add enough additional
flour to make stiff dough. Turn out on a lightly floured board and knead until
smooth and elastic. Place in greased bowl, turn to coat, cover and put in a
warm place to rise until doubled. After dough has risen, divide into four equal
parts. Roll each part into a rectangle ten by fourteen inches. Place on
ungreased cookie sheets and bake in a preheated oven at 350 degrees for
twenty minutes (watch) or until golden. Remove and cool on racks. Serve
broken in pieces with dip, cheese, appetizers or soup.

Yield: 4 pieces of flat bread, 10 by 14 inches

To make pita using the Armenian flat bread recipe, divide the dough into six
to eight balls after it has risen. Roll out into small circles (six to eight inches
in diameter) about as thick as a flannel blanket. Bake them on an ungreased
cookie sheet for five to eight minutes (watch very carefully) at 450 degrees.
They will puff up as they bake, and deflate as they cool. You should be able to
split open a pita into a pocket and stuff it with sandwich fixings.